Who knew lemon could be better than any chocolate out there?  Naysayers, you have to try this lemony combination.  A buttery cupcake with flecks of lemon zest, a tart robust lemon curd studded with vanilla bean and then top it all off with a fluffy marshmallowy meringue. Win!

I made these bad boys as a Mother’s Day surprise. Just one problem when it comes to mom & her sweet tooth… she usually has to shy away from desserts due to a chocolate allergy – bummer!  We couldn’t have all that on her special day, so I grabbed a bag of lemons and a lot of eggs and got to work on this epically delicious concoction.

Y’all know I’ve been in meringue heaven lately with my Robin Egg Meringues and the Tres Leches Cake with Toasted Meringue I made for Jason’s birthday.  I just can’t get enough of the sweet fluffy stuff!  Now I like buttercream just as much as the next gal, but this time I saved the butter for the cake batter and the results were fantastic!

The recipe came together from three different ideas I found out there.  I had been dying to try this lowfat lemon curd recipe and it was the highlight of the cupcake for me with the addition of vanilla beans.  The hardest part is the cramp you get from all that whisking :). I knew I wanted a light flavorful cupcake and any recipe with dairy, be it yogurt, buttermilk or sour cream, immediately gets my vote because all my favs include one of these!  Finally, I wanted an airy sticky texture on my marshmallow meringue, so I found one that didn’t include water and it was just the ticket! Cheers!!

Because these all came from different recipes, I scaled and modified each one to get the right proportion of cake to filling to fluff.  Here’s my recipe as always with my notes and tips in blue: